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Lemon Grass Chicken

Lemon grass is such an important herb in Thai kitchen. The earthy, lemony scent presents in most Thai dishes. Lemon grass’s flavour blends well in the broth and its essence essentially lifts up the freshness in Thai spicy salad. Lemon grass is a crucial ingredient in Thai curry pastes that broken its aroma in the spicy rich curry.

Traditional Thai home have some lemon grass grow along their fences. It does not really require much attention. It spreads well and continually sprouts the new stalks to replace what you picked every now and then.

Lemon grass chicken is a simple and easy dish that explicates how lovely lemon grass’s aroma melds into the meat. Lemon grass chicken is a Vietnamese traditional delicacy that my home has learnt to absorb. The chicken is so soft that it falls apart at the tip of your fork and melts into the aromatic savory sweet gravy.

In original recipe, the chicken are cut into small chucks and marinate for several hours before dropping down into a hot wok for a quick stir fry. I love whole chicken legs and thighs that ensure the succulent result. I browned the chicken in hot oil for a few minutes to get the lovely light brown skin and admirable texture.

Lemon Grass Chicken

Ingredients (2 servings)

500 gm chicken legs and thighs

A pinch of salt

A pinch of ground white pepper

2 stalk lemon grass- sliced

4 shallots- peeled and sliced

1 tbsp chopped ginger

2 tbsp chopped garlic

2 red chili- chopped

1 tbsp light soy sauce

1 tbsp fish sauce

1 tsp palm sugar

1 cup water

2 tsp corn flour- dissolved in little water

2 tbsp oil

Few spring onion- sliced

Preparation

Sprinkle some salt and pepper over the chicken and keep aside for 5-10 minute.

Add lemon grass, shallot, garlic and ginger in the blender and grind to rough paste.

Heat oil in a pan over the medium heat. Add chicken and brown them for few minute. Remove from the oil and keep aside.

Add the herbs paste and chopped chili in the same oil, and stir fry until fragrant.

Add light soy sauce, fish sauce, palm sugar and water. Bring to boil.

Add chicken back into the boiling sauce, cover and cook further for 7-10 minutes or until the chicken is tender.

Add corn flour mixture and stir until the sauce become thick.

Garnish with some spring onion and serve hot.

Our lemon grass chicken was fresh and tender. It was so wonderful with hot rice. In the sapid aromatic gravy, the chicken mellowed and exploded the oozing steam and juice. The glossy brown sauce drenched down the bed of rice left the deep delicious mouthful with only a vividly heat of red chili, then the pure pleasure of eating.